Healthy Spaghetti Bolognese
This super simple courgette/zucchini spaghetti bolognese recipe tastes so delicious and is perfect for when you are having people over. It’s freezer friendly too – so you can make in advance.
You’ll need a spiraliser to make the noodles but if you don’t have one try looking in the supermarket as some do sell pre-packed spiralised courgette. You can get it in some Tesco stores in the UK.
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Serves
2
Prep
5 mins
Cook
35 mins
Total Time
40 mins
Dietary
N/A
Ingredients:
1 tbsp. coconut oil
200g/7oz lean steak/turkey mince
2 courgettes/zucchinis
1 onion, finely chopped
4 large mushrooms, sliced
1 carrot, sliced
1 x 400g/14oz can chopped tomatoes
250ml/8.5fl oz vegetable stock
2 tbsp. tomato puree
1 tsp. freshly ground black pepper
2 tbsp. chopped fresh parsley
2 garlic cloves, minced
Method:
- Add the coconut oil to a saucepan then add in the mince and onion, fry over a medium heat for 5 minutes.
- Add in the chopped carrots, mushrooms, can of chopped tomatoes, vegetable stock, tomato puree, garlic and black pepper. Bring to the boil then reduce to a simmer and leave for 20 - 30 minutes (until the carrots have softened and the sauce thickened).
- Using a spiraliser - make the courgette/zucchini noodles then fry them for 5 minutes and serve.
- Garnish with fresh parsley.
